Minty Lamb & Hummus Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 1 lamb loin chop
  • 1/2 tablespoon butter unsalted
  • salt & pepper to taste

Ingredients for Minty Hummus

  • 1/2 cup chickpeas drained and rinsed
  • 1/4 cup green peas soaked in boiling water and drained
  • 2 tablespoons fresh mint roughly chopped
  • 1/4 lemon juiced and zested
  • 1/2 teaspoon extra-virgin olive oil

Ingredients for Minty Salad

  • 2 tablespoons fresh mint roughly chopped
  • 1 cup rocket leaves
  • 1/4 red onion finely sliced
  • 2 tablespoons green peas
  • 1/4 lemon juiced and zested
  • 1 teaspoon extra-virgin olive oil


  • First prepare Minty Hummus. Combine all ingredients in a food processor and blend until smooth. Alternatively, you can use a stick blender here. Season with salt and pepper and set aside.
  • Season lamb chops generously with a few crunches each of salt and pepper.
  • Add half the butter to a large frying pan over a medium-high heat. Add in lamb chops and cook for 4 minutes, or until caramelised. Turn the chops over and add remaining butter. Cook for a further 3 minutes, then transfer to a plate to rest.
  • While lamb is resting, prepare the Minty Salad. Combine mint leaves, rocket, onion and peas in a large bowl. Dress with lemon juice, the zest and olive oil.
  • Serve lamb chops alongside Minty Salad and the Minty Hummus.

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at